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Gelatine Recipes Jump to:- Starters | Main Courses | Desserts
Gelatine
(also spelt Gelatin) is used mainly as a thickening or emulsifying agent for
culinary uses. For detailed information about
gelatine click
HERE . Key:- Veg = Vegetarian HT = Hot CD = Cold SP = Soup HD = Starter MC = Main Course ACC = Accompaniment DP = Dessert/Pudding CBF = Cakes/Baked Fayre
Dairy Free Salmon Mousse CD HD 20mins plus chilling Pepper Mousse CD HD 20mins plus chilling Crab Mousse CD HD English 30mins plus chilling Salmon and Cucumber Mousse CD HD English 30mins plus chilling Stuffed Chicory CD HD 35mins plus cooling Onion Mould CD ACC 45mins plus chilling Salami Rolls CD HD 45mins plus chilling
Jellied Fish Mould CD MC 15mins plus chilling Beef and Masala Mould CD MC 35mins plus cooling and setting Pressed Chicken CD MC 60mins plus chilling Raised Game Pie CD MC English 150mins plus cooling and chilling
Coconut Flummery CD DP English 15mins plus cooling and chilling Panna Cotta (Cooked Cream) CD DP Italian 15mins plus chilling Berry Cheesecake CD DP N.American 20mins plus chilling Irish Coffee Pudding CD DP British 20mins plus chilling Raspberry Mousse 1 CD DP 25mins plus chilling Rich Nougat Mousse CD DP 25mins Citrus Mousse CD DP 30mins plus chilling Orange Mousse CD DP 30mins plus chilling Strawberry Fool CD DP English 30mins Mango Cheesecake CD DP 40mins plus setting Orange Baskets with Jelly CD DP 40mins plus setting Peach and Lemon Myrtle Cheesecake CD DP Australian 40mins plus chilling Pineapple Bavarian Cream CD DP German 40mins plus setting Strawberry Souffle CD DP 40mins plus setting Apricot Mousse CD DP 60mins plus chilling Cherry Blancmange CD DP English 60mins plus setting |